Thank you for 13 years! We opened our doors May 5, 2005. Please join us as we celebrate this milestone on Saturday, May 5, 2018. We are grateful for your support and love. $13 Pick 2 drinks Dos Equis Draft Corona Red Drum Margarita Poloma Pick 1 food item Huevos Rancheros Two Special Tacos Chicken … Continued
Join us for Charleston Restaurant Week January 10-21, 2018. We are featuring a special menu with 3 selections for $40. Available in the bar or restaurant / may be combined with half-priced bottled wine on Tuesdays for the perfect night out.
Let Red Drum handle your holiday meal with main dishes, desserts, and holiday cheer. We are preparing your favorite selections for pick up Christmas Eve and Christmas Day. Complete with reheating instructions. Details below!
A “Braai” is the African word for barbecue. (pronounced br-i) It also means a cook up or meat grill. Braais in South Africa are more than just a way of eating. They are more than a type of barbecue. They are an occasion. Daniel “Zingo” Munger is a wine professional with 20+ years of … Continued
We’re making Thanksgiving easier for your family this year. Smoked Turkey, Duck Wings, Beef Short Rib and all the trimmings. We prepare it, you share it. Email Evan: firstname.lastname@example.org or call 843-849-0313 to place your order.
Happy Hour (bar only) 4-7 pm / Monday – Friday draft beer $1 off select cocktails $2 off well spirits $2 off select wine $5 / glass or $20 / bottle Burgers + Snacks (bar only) 4-7 pm / Monday – Friday chips & salsa 4 thin cut fries 4 cheese fundito with andouille sausage … Continued
Brosé Thursdays Come (B)Rosé the night away with us every Thursday. $5 per glass of a still, sparkling, or cider rosé. Selections of the still & sparkling may alternate, but the cider will be on tap from Wölffer Estate Vineyard. This will be available all evening in the bar! Grab some friends (and bros) and celebrate. … Continued
1. Red Drum: When we took our first bite of fried shrimp at Red Drum, we knew it was the winner. The shrimp are battered and fried tail-on and served in a paper-lined cone. It’s got the crunch and seasoning we’re looking for, but the real distinction is the briny sea-water presence that elevates the … Continued